RECIPE: Baba Ghanouj (that amazing Lebanese roasted eggplant dip)
Julene came to town! Hooray. And this always means one thing: wine tasting.
True to form, my dad stitched together a great itinerary.
And one thing I’ve learned over the years of wine escapades? To always bring along food.
That morning, Ken had the grand idea of making baba ghanouj— a Lebanese dish that, in my mind, is a twin to humus. Substitute garbanzo beans for roasted eggplant. (He had eggplant from a neighbor’s CSA box.)
Although I was hesitant there was enough time pre-vineyard, Ken was convinced we could whip it up quickly.
We were only a little late to wine tasting. Sorry guys. But it was worth it, right?
It was a fantastic day for wine country. And the lunch spot at this vineyard? Ahhh.
We bought a bottle of red wine to share and unpacked the lunch. Lots of treats from the garden.
Don’t you love Oregon summer? And when sisters visit? Me too.
Rating: 4 of 5 bottles of Oregon red wine. I asked the crew to rate and it and they all agreed on 4. And a great idea: instead of adding raw garlic, what about roasted garlic? Good point. I also wonder about other roasted veggies, too. Zucchini? Red pepper?
And what? You noticed there’s no final photo of the baba? Well, we were at a WINERY after all. I got caught up in the scene, alcohol, food and company and we devoured the dip (with some great wheat grain bread) before I could take a proper photo. But it’s dip. I trust you can picture that already.
- 2 medium/large eggplants, halved lengthwise
- 1/4 cup olive oil
- 1/4 cup tahini (sesame seed paste)
- Juice of one large lemon
- 3 garlic clove, chopped (or better: roast the garlic first!)
- Generous dash of salt
- Try the oven or the grill!
- Oven: Preheat oven to broil.
- Generously oil rimmed baking sheet. Place eggplant halves, cut side up, on sheet. Coat the eggplant face with olive oil, salt and pepper. Broil until browned (not long). Reduce oven heat to 375 and cook, about 30 minutes, until eggplant is very soft. Cool slightly.
- Transfer eggplant to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. Serve with yummy bread. And great Oregon wine.